Ah, Restaurant Week is here again. I often feel that there’s far too much debating and not enough eating. So without further delay here are some Trish tips:

-I know it’s already into Restaurant Week in Boston, but if you’ve been meaning to go to a restaurant for awhile, reserve as soon as you hear the RW dates. Prime times like 12PM and 6PM are generally the first times to get snatched up.

-Pick a restaurant that you wouldn’t normally go to. I like to venture into the $$$-$$$$ range. And go during lunch if you can since it’s usually a steal.

-Try and check out the menu prices ahead of time. If you do head to a $$$$ place, make sure you’re tipping on the usual prices instead of the RW prices. I know, I know… the point of RW is the more bang for your buck situation, but your waiters/waitresses are still busting their asses (or should be) for the same meals.

-Make sure to ask if a dish comes with any sides. I remember going to Smith and Wollensky’s a few years ago and the entree was straight up steak. I’m of the perfect bite party and need a little starch and veggie to satisfy the taste buds. We ordered some sides off the regular menu (truffled mac n cheese & the other item escapes me) which were delicious, but of course upped the price of the meal.

-Pick a restaurant that doesn’t normally have a prix fixe menu. Again, the bang and buck come into play.

-Check out http://www.restaurantweekboston.com/ if you’re in Boston. They’ve got the skinny on most of the menus and restrictions. Be careful, some of those schmance restaurants only do certain meals, so be sure to check there or with the restaurant before you make a reservation.

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Today’s adventure was at B & G Oysters.

The lunch menu had a 3 course ($20.10) and 4 course ($29.10) option. Difference being, 3 course you had to pick between an appetizer or oysters (chef’s pick of 4) and with the 4 course you got both.

(Corn chowder with lobster and potatoes) Damn near perfection, but I would have loved if the soup was the teensiest bit thicker.

(Fish sandwich with ginger aioli & pickled cabbage) Seemed daunting, but the sandwich was easily smooshed for non-Goliath consumption. I did have to cut it in half & it was messy, but most definitely worth the napkin carnage. The pickles were also a very nice touch. A little on the sweet side but I really liked them. I forgot to ask if they were homemade.

(Blondie brownie sundae with candied pecans and caramel) Yes. And Yes.

On the whole the servers were pretty attentive, although they forgot my spoon for my soup and then almost forgot again for my dessert. If I weren’t so hungry, I was going to do the taste the soup joke from Coming to America, but I spared my waitress and lunch companion.

My lunch mate got the other lunch options on the menu which I (sadly) didn’t take pictures of. Beet salad with goat cheese en corrozza & sage… salmon with cucumber, dill, & yogurt… and a root beer float with vanilla bean ice cream. Nomnomnom…

What have you eaten for Restaurant Week? I’ve got two more stops… I’ll let you know how they taste. :)